Dirty Strawberry Gelato
Dirty Strawberry Gelato
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 393
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 91
- Dietary Fiber
- 6
- Sugar
- 84
- Protein
- 3
- Cholesterol
- 12
- Sodium
- 38
- Total: 6 hr 40 min (includes chilling and freezing time)
- Active: 40 min
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 393
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 91
- Dietary Fiber
- 6
- Sugar
- 84
- Protein
- 3
- Cholesterol
- 12
- Sodium
- 38
- Total: 6 hr 40 min (includes chilling and freezing time)
- Active: 40 min
Ingredients
Jalapeno Marmalade:
4 cups sugar
3 jalapenos, seeded and minced
1 lemon, juiced and zested
Strawberry Gelato:
730 grams (3 cups) whole milk
400 grams (2 2/3 cups) fresh strawberries, hulled
145 grams (3/4 cup) sugar
75 grams (2 2/3 ounces) gelatin or guar gum
16 grams (1/2 ounce) concentrated strawberry marmalade
50 grams (1/4 cup) heavy cream
Fresh strawberries, sliced, for garnish
Directions
- For the jalapeno marmalade: Combine the sugar, jalapenos and lemon juice and zest in a medium saucepan. Bring to a rapid boil over high heat, stirring frequently. Lower the heat to medium and cook for 15 minutes, stirring often to prevent scorching. Remove from the heat and set aside to cool completely.
- For the gelato: Combine the milk, strawberries, sugar, gelatin and strawberry marmalade in a blender and puree until smooth. Add the heavy cream and blend just to combine; you do not want to whip the cream. Refrigerate for at least 4 hours, the longer the better.
- Stir the jalapeno marmalade into the gelato mixture. Transfer to an ice cream machine and freeze according to manufacturer's instructions.
- Serve in bowls, garnished with fresh strawberries.
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